Martha Stewart's Pate Brisee recipe is by far superior to any other pie crust recipe I've tried. Other then that I followed the filling recipe to a T. Next time I'll add a little vanilla. It was good, but I think could be better with a bit of vanilla. It's not a particularly deep dish ooey gooey pie recipe. Just your standard pecan pie.

Reviewed On: Nov. 25, 2009

Doubled the cheese. I was concerned about the reviews that mentioned the strong sour cream flavor so I threw in about 2 C of cheese into the bean mixture and then another 2 C ontop. Other then that followed the recipe exactly and got nothing but rave reviews. I'm not an onion fan and was worried about them not cooking enough. Chopped them fairly small and it was perfect.

Reviewed On: Nov. 25, 2009

Absolutely amazing! SO glad I finally took the time to make this! I just bought cheap sandwich bread and left it out for a day and it worked out well. Made it easier to cut once it was a little stale. Left out the liver and added an ENTIRE can of stock. That's right, an entire can. When my grandma makes her dressing it almost looks like soup when it goes in the oven and it comes out very very moist. i don't like it quite that moist. Putting in an entire can (cook it uncovered and stir a few times while it cooks) made the moist level exactly how I like it. Baked it at 350 for about 45 min. DELISH! I'd also go ahead and throw in the entire bag of dried cranberries. they're yum. Thanks for a great recipe!

Reviewed On: Nov. 25, 2009